Sweet Carrots



  • Carrots, 3 lbs.,
  • boiled quite tender: stirred over a gentle fire 5 to 10 minutes.
  • Butter, 2 oz.
  • salt, ½ teaspoonful
  • pounded sugar, 1 dessertspoonful
  • cream, ½ pint, stewed gently together until quite dry.


Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets a ta Reine, placed round them.

Obs.—For excellent mashed carrots omit the sugar, add a good seasoning of salt and white pepper, and half a pint of rich brown gravy; or for a plain dinner rather less than this of milk.